Curried Lentils Recipe

• Sort and rinse the lentils and set aside.
• Finely chop or grate the onion and carrot and set aside.
• Mince or press 2 garlic cloves. (Use more if you prefer a stronger garlic flavor.)
• Grate a small piece of fresh or frozen ginger root to obtain about 1 tablespoon. (1 teaspoon of ground ginger can be substituted, but the flavor is better with grated fresh ginger.)
• In a stock pot or heavy-bottomed 3-quart pan, heat 1 tablespoon of canola or olive oil over medium heat.
• Add the onion and carrot and stir frequently for several minutes until softened.
• Mix in the garlic, ginger, cayenne pepper, and garam masala or curry powder. Stir well.
• Add the rinsed and drained lentils, the water, and 1 teaspoon of salt. Stir well and bring to a boil; then reduce the heat and cover the pan.
• Simmer until the lentils are soft; then serve. Add more salt if necessary.

Optional: Garnish the lentils with chopped chives or a small quantity of lemon zest.

Note: Fresh ginger root dries out very quickly, but it can be frozen for several months. Simply place the whole piece of ginger (unpeeled) into a small air-tight container and store it in the freezer; then use it as needed. Ginger grates best while it is still frozen.